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Thursday, April 29, 2010

We're at it again. Wednesday, May 12, 2010. This will be during "normal" dining hours, not a midnight affair, and will be a bit more upscale than our last event. Pricing will be $90/person inclusive of tax and tip, with a $25 wine pairing option.

Same routine: please send an email to request seats, and let me know how many you're requesting (please use the "contact the underground" link to the right). Within a few days you will be advised whether the reservation has been confirmed; when you have received a confirmed reservation, please book it using the PayPal link which will be set up here (please do not book until you've received a confirmation). Seating will be limited, and I will hold 4 seats for a "lottery," to be conducted a few days in advance of the dinner for those folks who do not compulsively check their emails.

UPDATED:

For those people who have CONFIRMED SEATS, the PayPal link for booking your seats is below. Please do not pay for seats unless you've received a confirmation email. Thanks!

Cobaya 5/12 Dinner

A brief refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.

Confirmed and paid-up attendees will receive an e-mail a day or two before the 12th, confirming the location. Start time will be around 7:30/8:00pm, again, details to be confirmed shortly.

Monday, April 26, 2010

Many thanks to the forty guinea pigs who stayed up late and came out to Sakaya Kitchen at midnight this past Saturday for our latest Cobaya dinner. You can see all my pictures here in this flickr set (there's a little taste below), and my recap of the night's festivities is up on Food For Thought. I'd love to hear others' takes on the dinner, feel free to add your own comments or links. As always, we are tremendously grateful for your support for these events. We had our biggest group yet, and I hope everyone enjoyed themselves. Thanks.

Monday, April 19, 2010

There's a little blurb on the Guinea Pigs here in the latest edition of Edible South Florida - and a lot of other good reading too, including Norman Van Aken singing the praises of a couple of my favorite tropical fruits, mamey and lychee. You can see more about Edible South Florida on their website, or look for the publication at Whole Foods and several other locations.

For those interested in the April 24 "Cobaya in the Night Kitchen" dinner, "lottery" and waitlist seats should be announced tomorrow. For those of you who have already received confirmations of your requests but haven't booked through PayPal yet: your seats will be released to the waitlist if they're not booked by midnight tonight (Monday April 19). Tick. Tock.

Please send an email to request seats, and let me know how many you're requesting (the email link is over on the right side over there, where it says "contact the underground"). Within a few days you will be advised whether the reservation has been confirmed; when you have received a confirmed reservation, please book it using the PayPal link which will be set up on this page (please do not book until you've received a confirmation). Seating will be limited, and I will hold 6 seats for a "lottery," to be conducted a few days in advance of the dinner for those folks who do not compulsively check their emails.

UPDATED:

For those people who have CONFIRMED SEATS, the PayPal link for booking your seats is below. Please do not pay for seats unless you've received a confirmation email. Thanks!

How Many?

A brief refresher course on the whole Cobaya thing: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.

Confirmed and paid-up attendees will receive an e-mail a day or two before the 24th, confirming the location. Start time will be midnight.